How to Make Peppermint Bark Cake: A Festive Treat for the Holidays

Peppermint bark, with its crisp texture and refreshing flavor, is a beloved holiday treat. Now, imagine that delightful combination transformed into a moist, decadent cake. Our peppermint bark cake recipe will guide you through each step, ensuring a delightful baking experience and a show-stopping dessert that will have everyone asking for seconds. Whether you’re an experienced baker or a novice looking for a festive recipe to impress, this peppermint bark cake is a must-try!

Ingredients You’ll Need:

For the cake:

• 2 1/4 cups (281g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (60g) unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) strong brewed coffee, cooled
• 1 tsp peppermint extract

For the peppermint buttercream frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 1 tsp peppermint extract
• Red food coloring (optional)
• 1/2 cup crushed peppermint candies

For the peppermint bark topping:

• 1 cup (170g) good quality white chocolate chips
• 1/4 cup crushed peppermint candies

Equipment You’ll Need:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Spatulas
• Measuring cups and spoons
• Two large bowls
• Wire rack
• Serrated knife

Let’s Make the Cake:

1. Prepare your pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.

2. Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Cream butter and sugar: In a separate bowl, beat softened butter with an electric mixer until light and fluffy.

4. Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

5. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, cooled coffee, and peppermint extract.

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, and beginning and ending with the dry ingredients. Mix until just combined, scraping the sides of the bowl as needed. Do not overmix.

7. Bake: Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.

8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Peppermint Buttercream Frosting:

1. Beat the butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.

2. Gradually add sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add heavy cream and extract: Add the heavy cream and peppermint extract and beat until the frosting is smooth and spreadable. If the frosting is too thick, add more cream, one tablespoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time.

4. Add food coloring (optional): For a festive touch, add a drop or two of red food coloring to achieve a desired shade of pink.

Assembling Your Peppermint Bark Cake:

1. Level the cakes: If the cakes have domed tops, use a serrated knife to carefully level them, creating two flat layers.

2. Frost the first layer: Place one cake layer on a serving plate. Evenly spread with about 1 cup of the peppermint buttercream frosting. Sprinkle with half of the crushed peppermint candies.

3. Add the second layer: Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting, creating a smooth finish.

4. Prepare the peppermint bark topping: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until melted and smooth.

5. Drizzle and decorate: Drizzle the melted white chocolate over the top of the cake, letting it drip down the sides. Immediately sprinkle with the remaining crushed peppermint candies.

6. Chill and serve: Refrigerate the cake for at least 30 minutes to allow the frosting and topping to set.

Peppermint Bark Cake Slice

FAQs:

Can I make this cake ahead of time?

Absolutely! This cake can be made a day or two in advance. Once fully assembled, wrap it tightly in plastic wrap and store in the refrigerator. Allow it to come to room temperature before serving.

Can I use a different type of frosting?

While the peppermint buttercream complements the cake perfectly, you can get creative with other frostings like cream cheese frosting or a chocolate buttercream. Adjust the flavorings accordingly.

What can I use if I don’t have buttermilk?

No buttermilk on hand? No problem! Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup and fill it with milk to the 1 cup mark. Let it stand for 5 minutes, and you have your own homemade buttermilk substitute.

Peppermint Bark Cake Ingredients

Tips and Tricks:

• Use high-quality cocoa powder and chocolate for a richer flavor.
• Make sure your ingredients are at room temperature for optimal results.
• Don’t overmix the batter as it can result in a tough cake.
• Let the cakes cool completely before frosting to prevent the frosting from melting.

This peppermint bark cake is a delicious and festive treat that’s perfect for any holiday gathering. With its moist cake, refreshing peppermint frosting, and crunchy peppermint bark topping, it’s a dessert that’s sure to impress. Give this recipe a try and share your experience in the comments below! And if you’re looking for more festive treats, check out our recipe for Peppermint Cheesecake or learn How to Make Barley Sugar for a fun and traditional holiday treat.